## Mary Berry’s Foolproof Chicken and Bacon Pie: A Step-by-Step Guide
Craving a hearty and satisfying meal that’s perfect for a family gathering or a cozy night in? Look no further than Mary Berry’s classic chicken and bacon pie. This dish, featured in her beloved ‘Foolproof Cooking’ cookbook, is a testament to her culinary expertise, offering a foolproof recipe that’s sure to please even the most discerning palates.
Get ready to embark on a culinary adventure as we guide you through each step of creating this delectable pie. From the tender chicken and smoky bacon to the golden, flaky pastry crust, every element is carefully crafted to deliver a truly unforgettable experience.
Ingredients You’ll Need:
* Six skinless chicken legs (thigh and drumstick)
* Four celery sticks, diced
* Four bay leaves, roughly sliced
* 200ml dry white wine
* 300ml chicken stock
* 250g smoked back bacon (about seven rashers), cut into small pieces
* One large onion, roughly chopped
* 50g butter
* 60g plain flour, plus extra for dusting
* Two tbsp full-fat crème fraîche
* One tbsp grainy mustard
* Two x 375g packets ready-rolled, all-butter puff pastry
* One egg, beaten
* Salt and black pepper
Method:
1.
Prepare the Chicken:
Preheat your oven to 160°C (140°C fan/gas mark 3). Place the chicken legs, celery, and bay leaves in a large ovenproof saucepan. Pour over the white wine and chicken stock, then season generously with salt and pepper. Bring the mixture to a boil over a medium-high heat. Cover the pan with a lid and transfer it to the oven for 30 to 40 minutes, or until the chicken legs are cooked through and tender. Set aside to cool.2.
Create the Filling:
Once the chicken has cooled, carefully remove the meat from the bones. Break the chicken meat into bite-sized pieces and transfer them to a bowl. Strain the cooking liquid, reserving the celery and discarding the bay leaves. You should have approximately 750ml of liquid; if not, top it up with a little extra chicken stock or white wine.3.
Fry the Bacon and Onion:
Heat a large frying pan over a medium-high heat. Fry the bacon pieces for about three minutes. Add the chopped onion, cover the pan, and continue frying for another 10 minutes, or until the onion has softened.4.
Make the Roux:
Add the butter to the pan and stir until melted. Sprinkle in the flour and whisk constantly to create a smooth roux. Gradually pour the reserved cooking liquid into the roux, whisking continuously as you pour. Cook over a high heat until the sauce thickens and becomes smooth. Season with salt and pepper to taste.5.
Combine the Ingredients:
Add the reserved celery, crème fraîche, and grainy mustard to the sauce and stir well to combine. Gently fold in the cooked chicken pieces. Spoon the filling into your chosen ovenproof dish and level the top. Allow the filling to cool completely, then cover and chill in the refrigerator for 30 minutes.6.
Prepare the Pastry:
On a lightly floured surface, roll out each of the pastry sheets to a thickness of approximately 3mm. Cut each sheet into long, thick ribbons about 3cm wide. You’ll need enough ribbons to cover the top of your pie dish – about 16 in total.7.
Create a Pastry Lattice:
Weave the pastry ribbons together on a piece of baking paper to form a lattice that will cover the top of your pie. Chill the lattice in the refrigerator for 15 minutes to firm up, or freeze until solid if you have time.8.
Assemble and Bake:
Take the chilled filling out of the fridge and brush the edges of your ovenproof dish with a little beaten egg. Carefully lift the pastry lattice off the baking paper and lay it on top of the filling. Trim any excess pastry around the rim and press it firmly to seal.9.
Finishing Touches:
Increase the oven temperature to 200°C (180°C fan/gas mark 6). Brush the top of the pastry with the remaining beaten egg. Bake the pie for 30 minutes, or until the pastry is golden brown and cooked through and the chicken filling is bubbling.10.
Serve and Enjoy:
Allow the pie to rest for a few minutes before serving. Enjoy it hot, accompanied by a side of your favorite vegetables or a green salad.Tips for Success:
*
Use high-quality ingredients:
The flavor of your pie will be greatly enhanced by using good quality chicken, bacon, and puff pastry.*
Don’t overcook the chicken:
Ensure the chicken is cooked through but not dry.*
Don’t skip the chilling step:
Chilling the filling and pastry before assembling the pie will help to prevent the pastry from becoming soggy.Mary Berry’s chicken and bacon pie is a classic for a reason – it’s incredibly flavorful, comforting, and satisfying. With this step-by-step guide and a little patience, you can easily recreate this delicious masterpiece in your own kitchen. Bon appétit!
